Description
Light and airy choux pastry puffs filled with a silky limon–mascarpone cream and finished with a delicate dusting of powdered sugar for a bright, elegant dessert.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/4 cup limon
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Extra powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan, combine the water and butter and bring to a rolling boil over medium heat.
- Remove from heat and add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough ball that pulls away from the sides of the pan.
- Allow the dough to cool for 3–5 minutes until warm but not hot.
- Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy and forms a soft “V” shape when lifted from the spoon.
- Transfer the dough to a piping bag fitted with a large round tip and pipe 1 1/2-inch mounds onto the prepared baking sheet, leaving about 2 inches between each mound.
- Lightly smooth any peaks with a damp fingertip.
- Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake another 10–15 minutes until puffed and golden.
- Remove from the oven and immediately poke a small hole in the side or bottom of each puff to release steam. Cool completely on a wire rack.
- In a chilled mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, limon, lemon zest, and vanilla extract.
- Whip on medium-high speed until soft to medium peaks form, being careful not to overwhip.
- Transfer the cream to a piping bag fitted with a round or star tip and fill each cooled profiterole through the hole or a small slit until slight resistance is felt.
- Arrange on a serving plate and dust lightly with powdered sugar before serving.
Notes
- Ensure the dough cools slightly before adding eggs to prevent them from scrambling.
- Poking a hole in the baked puffs allows steam to escape and helps keep them crisp.
- For best texture, fill the profiteroles shortly before serving.
- Store unfilled choux shells in an airtight container for up to 2 days, or freeze for longer storage.
- Chill the mascarpone and cream well before whipping for a stable filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg
